Squirrel Or Rabbit Bog Recipes

BASIC FRIED RABBIT OR SQUIRREL

Steps:

• Remove legs from body of dressed rabbit or squirrel.
• Split the body down the back through the breast.
• Cut each half in two crosswise.
• Dip meat pieces in melted butter.
• Roll pieces into crushed corn flakes coating all around.
• Brown meat in hot oil on each side.
• Reduce heat to low and simmer for about 1 hour.
• Note: Some people like to soak the meat in salted water a few hours before cooking.
• If so cover the body with water in a pot and add 3 Tablespoons of salt.
• Then drain, rinse, and pat the body dry before cooking.
• I often do this especially if the animal appears to be old.

SHERRIED SQUIRREL (OR RABBIT)

Steps:

• Combine brine ingredients with meat in a large bowl.
• Cover and let stand at room temperature 1 hour.
• Drain and discard liquid.
• Pat meat dry and set aside.
• Preheat oven to 350°F.
• Place flour, salt and pepper in a plastic zipper bag.
• Add meat and shake to coat.
• Heat butter and oil in a large skillet over medium-low heat.
• Increase heat to medium-high and brown squirrel pieces on all sides.
• Place meat and pan drippings in a 3-quart baking dish and add mushrooms.
• Combine sauce ingredients and pour over meat and mushrooms.
• Cover and bake until tender, about 1 1/2 hours.

CREAMED SQUIRREL OR RABBIT

Steps:

• 1. Cut meat in pieces, put in buttermilk , overnight.
• 2. Remove from buttermilk, dredge in flour sat and pepper.
• 3. Melt fat in skillet, add meat and brown, add 1 cup water, diced onion, and bay leaf, simmer till done add more water if needed while cooking.
• 4. When done remove meat from pan add 1/2 and 1/2 and flour to pan drippings bring this to a boil, add meat simmer for a few minutes serve.